Lemony Pesto Pasta with Asparagus
Recipe yields about 2 cups of pesto. Any leftover pesto can be enjoyed with toasted bread, more pasta or crackers. Cook time includes time to roast the asparagus and cook the pasta.
Servings: 4
Ingredients
For the pesto:
- 2 to 3 cups packed fresh baby spinach
- 1 cup fresh arugula
- 2 to 3 cloves garlic; whole or minced
- ΒΌ cup almonds
- 1/2 cup good quality extra-virgin olive oil + more if needed
- 1/4 cup Parmesan cheese freshly grated
- Kosher salt to taste
- crushed red pepper flakes if desired
For the pasta:
- 1/2 lb. fettuccine cooked
- 1 1/2 cups spinach pesto
- drizzle of extra virgin olive oil
- 10 spears roasted asparagus with lemon cut into 1 inch pieces
- juice from 1/2 lemon
- sliced almonds
- parmesan cheese optional
Instructions
For the pesto:
- Combine the spinach, arugula, garlic, and almonds in a food processor and pulse until blended. With the food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined and smooth. Add the Parmesan and pulse until well combined. Season with salt and add the crushed red pepper flakes if using. Remove from the food processor and set aside.
For the pasta:
- Using a large saute pan or mixing bowl, combine the cooked, drained pasta with spinach pesto. Mix together until all of the pasta is nicely coated with the pesto and add a light drizzle of olive oil if needed. Add in the roasted asparagus and gently mix together again. Squeeze the juice from 1/2 a lemon, and sprinkle with sliced almonds and garnish with some freshly grated parmesan if desired. Serve and enjoy!